• 350 gr. flour
  • 2 eggs
  • 130 ml of water
  • 10 gr. salt
  • 3 gr. ground black pepper
  • 600 gr. beef shoulder with bone
  • 2 medium onions
  • 1 small tomato
  • 1 small carrot
  • 4 sprigs of parsley

Method of preparation

  • Pour into flour mix with half the eggs, add 1/3 of the salt, and knead the dough, adding more water if necessary.
  • Separated from the bone the meat is slightly podmorazhivanie, after, it must be as small as you can chop. Combine with onion (medium) notched small cubes. Using 5 gr. salt and 2/3 of the amount of pepper provide taste.
  • With left after excision of the bone, it is necessary to prepare the broth. To do this, cook for her (50 min.), adding peeled carrots, cut into slices, tomatoes small onion with skin (ringworm only on the tail and roots) add the remaining pepper and salt.
  • On the rolled out crust, cut into squares 2 x 2 cm, spread the stuffing. Combining the sharp parts of the square, Kalives. Boil in the broth, to him, sprinkled with parsley served.
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